Traditional baking powder often contains starch, which acts as a filler and prevents the dry components from clumping together. However, there are options for starch-free baking powder, whose main components are leavening agents, such as sodium bicarbonate (baking soda) and acids, such as aluminum silicate or tartaric acid.
The absence of starch makes such a product suitable for people following a low-carb or ketogenic diet.
However, even regular baking powder is quite acceptable on keto. After all, the amount you use in baking is extremely small.
But even if you have no baking powder, you can easily substitute it with baking soda and apple cider vinegar or lemon juice.
A teaspoon of baking soda mixed with a tablespoon of apple cider vinegar is an excellent substitute for any baking powder.
Interesting Facts About Baking Powder
Origin. Baking powders were first used in cooking in the 19th century when chemical reactions between ingredients began to be actively employed to improve the texture of baked goods.
Starch-free formula. Starch-free baking powder typically consists of sodium bicarbonate and acidic components, making it ideal for people with carbohydrate consumption restrictions.
Reaction with acids. Starch-free baking powder activates in the presence of acids, such as lemon juice or vinegar, which allows for the creation of carbon dioxide bubbles that help the dough rise.
Comparison with regular baking powder. Unlike traditional baking powders that contain starch, starch-free options react more quickly and provide a fluffier texture in baked goods.
Mixing with other ingredients. For the best results, starch-free baking powder should be mixed with flour and other dry ingredients before adding liquid.
Substitution options in recipes
Tartaric acid. 2 parts tartar to 1 part baking soda. The mixture is completely gluten-free. The reaction is instant, so the dough needs to be baked immediately, otherwise the gas will escape.
